Step 1

Grab a big pot and place your previously rinsed Pork meat into it, together with the sliced Onion, slit open Green Chilies and 2 Cups of Water. Keep it on medium heat and cover the pot to parboil the pork meat for about 20-30 minutes or until it is tender.

Step 2

In the meanwhile prepare the Masala paste. Combine the Kashmiri Chili, fresh Ginger root, Garlic cloves, Black Pepper, Cumin Seeds, Cloves, Cinnamon stick, Vinegar, Oil, and some Water if necessary in a blender to a smooth paste. Keep aside.

Step 3

Once the meat is tender, take it out and dice it fine as shown (even the fats, they will give flavor and melt anyway).

Step 4

Keep the meaty water stock aside, we will need it later on!

Step 5

Heat up a pan and fry your diced Pork pieces batch by batch until they get some color.

Step 6

In the same time heat up a big pot and fry your chopped green Chilies and Onions until they turn golden brown.

Step 7

Add all the cooked pork meat to the fried Chilies and Onions and stir fry for 2 minutes. Then continue to add in the curry paste and salt together with the meat stock and the Feni.

Step 8

Mix it all well and bring it to a boil, then lower the heat to simmer the sorpotel. Stir frequently and cook it until it thickens, then keep aside.

Step 9

For a special flavor twist, cook it the following day for another 20 minutes and again for 1-2 days more.

Step 10

Best served with flavored butter rice or Pulao rice or lemon rice. You can also serve the sorpotel with puris, flatbread and regular bread rolls.